Brown Rice Salad with Spice-Roasted Carrots, Feta + Pine Nuts from My Darling Lemon Thyme

Brown Rice Salad with Spice-Roasted Carrots, Feta + Pine from My Darling Lemon Thyme by Emma Galloway | edibleperspective.com

In the past few months, one of my very favorite things to do has been cooking from cookbooks for dinner. My time and brain-space have been wrapped up in freelance projects (another cookbook gig!), so when it comes to dinner, I'm not really in the mood to experiment. I also want to make sure what I'm cooking is going to taste great and provide lunch leftovers for the next day. Cookbooks have been the answer for me. 

One of the cookbooks that I keep falling back to is Emma's book, My Darling Lemon Thyme. Emma's book is a seamless extension of her stunning blog and the recipes are guaranteed winners. The photography is simple, inviting, and full of color. Her way of cooking vegetarian and gluten-free meals really speaks to me. They're approachable, flavor-packed, and you'd never feel something was missing (ie: gluten or meat). Her cookbook actually came out in 2014 but it wasn't available until the end of 2015 in the US. Emma was so kind to send me a copy and I am just now getting around to telling all of you about it. But, in that time, I've been able to cook a generous amount of the recipes and can truly say I love this cookbook.

Today, I wanted to share this grain bowl recipe, because I keep coming back to it time + time again. It's definitely a favorite in this house, and although Emma has it in the "small plates" chapter, we eat it as a main dish all of the time. I typically pair it with cooked greens or a side salad and the meal is complete.

Some other highlights from My Darling Lemon Thyme:

  • sweetcorn + basil fritters
  • warm millet with berry-bay compote
  • tofu scramble with chipotle sauce
  • quinoa, orange + asparagus salad
  • banana, date + olive oil bread
  • baked butterbeans with tomato + feta (another weeknight winner!)
  • chickpea falafel wraps with tahini yogurt + red onion relish
  • chocolate avocado tart
  • apricot tarts with kaffir lime sugar

Now go grab yourself a copy!

Brown Rice Salad with Spice-Roasted Carrots, Feta + Pine from My Darling Lemon Thyme by Emma Galloway | edibleperspective.com
Brown Rice Salad with Spice-Roasted Carrots, Feta + Pine from My Darling Lemon Thyme by Emma Galloway | edibleperspective.com
Brown Rice Salad with Spice-Roasted Carrots, Feta + Pine from My Darling Lemon Thyme by Emma Galloway | edibleperspective.com
Brown Rice Salad with Spice-Roasted Carrots, Feta + Pine from My Darling Lemon Thyme by Emma Galloway | edibleperspective.com
Brown Rice Salad with Spice-Roasted Carrots, Feta + Pine from My Darling Lemon Thyme by Emma Galloway | edibleperspective.com
Brown Rice Salad with Spice-Roasted Carrots, Feta + Pine from My Darling Lemon Thyme by Emma Galloway | edibleperspective.com
Brown Rice Salad with Spice-Roasted Carrots, Feta + Pine from My Darling Lemon Thyme by Emma Galloway | edibleperspective.com

Print Recipe!

Reprinted with permission from My Darling Lemon Thyme, by Emma Galloway, published by Roost Books, 2015

Brown Rice Salad with Spice-Roasted Carrots, Feta + Pine Nuts 

serves: 4-6 as a side, about 3 as an entree

  • 5 large carrots, peeled and cut into 1/2-inch thick diagonal slices
  • 1/4 cup finely chopped cilantro stalks
  • 3 tablespoons olive oil
  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds, roughly ground
  • 1 teaspoon paprika
  • 1/2 teaspoon ground turmeric + 1/2 teaspoon extra
  • 1 cup (200g) mediun-grain brown rice, washed
  • 1 3/4 cups (435ml) water
  • 1/2 cup (100g) dried currants or organic raisins
  • 2 tablespoons lightly toasted pine nuts
  • large handful of parsley leaves, roughly chopped
  • crumbled feta, to serve (optional)

lemon dressing:

  • 1/4 cup (60ml) lemon juice
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons honey
  • 3 tablespoons extra-virgin olive oil

- Preheat oven to 400°F (200°C). Place carrots, cilantro stalks, olive oil, cumin, coriander, paprika, and 1/2 teaspoon turmeric in a bowl, season well with sea salt and freshly ground black pepper, and mix well. Spread out in a single layer on a baking tray and roast for 25-30 minutes, turning often, until golden and tender. Set aside to cool.

- Meanwhile, wash rice and drain well. Place rice, extra 1/2 teaspoon turmeric, and 1 3/4 cups (435ml) water in a saucepan, cover with a tight-fitting lid, and bring to a boil. Reduce h eat to lowest setting and simmer, covered, 40-45 minutes or until water has been absorbed and rice is tender. (Alternatively, you can use a rice cooker.) Remove from heat, keeping the lid on, and leave for 10 minutes before removing the lid and cooling to room temperature.

- To make the lemon dressing, whisk together all ingredients. Pour over cooled rice (it may seem like too much, but the rice absorbs a lot of it), stir in the roasted carrots and any spices from the tray, currants, pine nuts, cilantro, and parsley. Adjust seasoning to taste. Serve with crumbled feta on top.

- Any leftover salad will keep quite happily in the fridge until the following day, although you can add a little bit more salt and pepper and a squeeze of lemon juice to refresh the flavor.


Ashley's notes:

  • I left out the cilantro and added a large handful of chopped parsley at the end (as specified).
  • I did use cumin seeds but instead of coriander seeds, I simply used a generous 1 teaspoon ground coriander.
  • I used wild rice instead of brown in these photos but have also used brown (either work!).
  • This dish is delicious hot or cold. When making it as a main dish for dinner, I try to time everything so the carrots and rice are both warm.
Brown Rice Salad with Spice-Roasted Carrots, Feta + Pine from My Darling Lemon Thyme by Emma Galloway | edibleperspective.com

Be on the lookout for my next live Nom webcast this Friday at 12:30pmEST/9:30amPST! Subscribe to my channel and you can chat with me and ask questions throughout the show. Or, feel free to watch later at your own convenience! Featured recipe is TBD. Stay tuned to Instagram for the full details!

Hope you all have a great week!

Ashley

 

10 things worth noting // ed.5 spring!

10 recipes for spring with a brand new carrot-fruit smoothie to finish things off!

Early spring is a funny time around here for seasonal eating.  The winter farmers’ market is coming to a close and there is still a good month and a half until the summer market starts back up.  It’s this weird gap in time where brussels sprouts are tasteless + tough, asparagus isn’t quite at its peak, winter squash is stringy and bland, and strawberries are still a bit sour and overpriced.  So while I try and fill this awkward gap in time with lots of beans and leafy greens, here are a few ideas if spring produce is a little further along where you live.

Veggie Sandwiches on Herb Quinoa Oat BreadThese hearty open faced sandwiches are topped with veggies and finished with savory smoked paprika almond butter.  They’re simple to assemble and perfect for the work-week!

10 recipes for spring - veggie sandwiches with herb quinoa oat bread // edible perspective
10 recipes for spring - veggie sandwiches with herb quinoa oat bread // edible perspective

Coconut Cream Strawberry PolentaThis is a fantastic twist on a hot oatmeal breakfast.  Creamy polenta is used as the base then combined with silky coconut milk and topped with fresh strawberries and toasted coconut.  A definite favorite over here!

10 recipes for spring - coconut cream strawberry polenta // edible perspective
10 recipes for spring - coconut cream strawberry polenta // edible perspective

Creamy Asparagus Soup with Goat MilkThis may sound a bit strange but it was one of my favorite creations last spring.  The flavors are simple and this soup is nice + light.  Perfect for a crisp, spring evening!

10 recipes for spring - asparagus + goat milk soup // edible perspective
10 recipes for spring - asparagus + goat milk soup // edible perspective

Lemon Dill Pasta SaladThis is my favorite pasta salad recipe to date!  It’s packed with a bright lemony-dill flavor and stuffed with all sorts of tasty veggies.  Another awesome work-week meal you can prep ahead and enjoy all week.  Also great for picnics + barbecues!

10 recipes for spring - lemon dill pasta salad // edible perspective
10 recipes for spring - lemon dill pasta salad // edible perspective

Avocado Strawberry + Goat Cheese Sandwich[vegan option, too!] – Don’t be scared of this unique combination.  I promise if you like strawberries, avocado toast, and goat cheese, you will LOVE this sandwich.  Seriously.  Ohhh, how I am dreaming of sweet-juicy strawberries. 

10 recipes for spring - salt + strawberry avocado + goat cheese sandwich // edible perspective
10 recipes for spring - salt + strawberry avocado + goat cheese sandwich // edible perspective

Salt + Vinegar Kale Mashed PotatoesThis was all Chris’s idea and is a favorite around here.  If you’re into mashed potatoes and salt + vinegar potato chips, you’ve got to try this out!

10 recipes for spring - salt + vinegar mashed potatoes // edible perspective
10 recipes for spring - salt + vinegar mashed potatoes // edible perspective

Orange Almond Chia MuffinsHmmm, okay…Not exactly a spring recipe, but these muffins are grain-free, super moist, filled with protein + healthy fats, and are about to become your new favorite on-the-go breakfast. 

10 recipes for spring - orange almond chia muffins // edible perspective
10 recipes for spring - orange almond chia muffins // edible perspective

Champagne Mango + Strawberry DressingThey’re definitely not a local fruit, but champagne mangos are starting to make their early spring appearance.  I adore champagne mangos and this dressing!  It’s lovely atop a salad filled with nuts + fruit.

10 recipes for spring - champagne mango dressing // edible perspective
10 recipes for spring - champagne mango dressing // edible perspective

Asparagus Caesar SaladMake this.  Seriously.  [vegan caesar dressing!]

10 recipes for spring - asparagus caesar salad // edible perspective
10 recipes for spring - asparagus caesar salad // edible perspective

And a blindingly bright carrot smoothie to finish off the list!

I seem to always get in a juicing kick during the winter.  Then, after a month or two I am sick of cleaning the juicer and end up making fruit smoothies with a few handfuls of spinach or kale thrown in.  This year, I’ve decided to kind of merge the two ideas together and create more vegetable-based smoothies.  So far, it hasn’t been easy coming up with palatable combinations.  Fruit smoothies are easy.  Veggie juice is easy.  Veggie + fruit smoothies are tricky!

The smoothie you see below still has a decent amount of fruit in the mix but also includes 2 whole carrots, providing loads of vitamins + nutrients I typically wouldn't find in my smoothie.  It will be a slow transition in adding veggies other than kale + spinach, which are typically easy to hide.  The texture is quite thick and not quite as smooth as your average fruit/milk smoothie.  However, it’s extremely refreshing and flavorful!  I just loved this and hope you do too.

Carrot Apple Banana Smoothie

gluten-free, vegan // serves 1

  • 2 medium carrots, peeled
  • 1 medium green apple, cored
  • 3-inch piece of banana
  • 1/2 cup fresh squeezed orange juice, or no-sugar added orange juice
  • 1/2 cup ice
  1. Place all ingredients into your blender and blend until smooth.  Add more orange juice if needed to thin out. 

Peel your green apple before blending if desired.  Use a red apple for a sweeter flavor.  Feel free to strain it through a nut milk bag for a smoother texture.

carrot apple banana smoothie // edible perspective
carrot apple banana smoothie // edible perspective
carrot apple banana smoothie // edible perspective
carrot apple banana smoothie // edible perspective

The super green fruit-veggie smoothies still need a little work…

10 things worth noting {recipes for spring} // edible perspective
10 things worth noting {recipes for spring} // edible perspective

Do you have any favorite combinations for veggie packed smoothies?  I’d love to hear your ideas!

10 things worth noting {recipes for spring} //  edible perspective
10 things worth noting {recipes for spring} // edible perspective

Hope your weekend was filled with sunny skies and a little bit of warmth.

More food soon!

Ashley